• Cooking Time:
  • Servings:
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  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 16 ounces of pasta, I recommend penne rigate or angel hair
  • ½ cup heavy cream
  • 20 leaves fresh basil, shredded or torn


  • Heat large skillet over moderate heat.
  • Add oil, butter, garlic, and shallots.
  • Gently sauté shallots for 3-5 minutes to develop their sweetness.
  • Add vodka to the pan.
  • Reduce vodka by half, this will take 2-3 minutes.
  • Add chicken stock, tomatoes.
  • Bring sauce to a bubble and reduce heat to simmer.
  • Season with salt and pepper.
  • Add cream when sauce is done simmering.
  • Mix with pasta and serve.
  • Serve with crusty bread


I love this recipe, I put it over angel hair pasta and serve it with a parmesan crusted chicken breast

Categories: Main Dish  Pasta 

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